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  • Where to start.. Lets preface. I love giving great reviews and I certainly prefer to have a list of awesome places to suggest to friends when they ask, "Any new tasty restaurants"? That is unfortunately not possible with this new Pittsburgh spot. The front of house staff are very well trained and courteous. Service is very well timed and the descriptions of the dishes are thorough. Wanting to get a well rounded taste of chef Kevin Sousa's latest menu, we ordered a wide sampling of starters and mains. The cast of characters to begin included rice cakes, hamachi, and a crab puree type appetizer. The crab puree was indeed good and comparable in texture and taste to a seafood bisque. Unfortunately, it wasn't quite enough to salvage the meal. The rice cakes were uninteresting and bland, with a sort of sauce I would compare to canned Spaghetti-O's mixed with a tablespoon of chili paste. The yellowtail (hamachi) was certainly the worst of the three. Not due to any issue with flavor coherence but simply due to the fact that the fish itself was well past it's prime. A few other details came to light as we waited for our mains to arrive. It was very cold on this particular night and while the place does look quite cool (being housed in an old car dealership) this is a case of form over function as the temperature in the all brick/concrete dining room had to be somewhere around 55 degrees. Mains arrived. The scallops were good but it would be outlandish if they weren't considering it's a simple caramelizing sear in the pan and onto the plate. The short ribs missed the mark entirely and didn't have any of the velvety, buttery consistency and texture that these delicious morsels are prized for. Then there was the whole fish which no words could describe. Lets try. It tasted like an Monongahela river carp pulled out a week before and as much as I appreciate local sustainable food, that's not ok.
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